Adjust the racks to divide the oven into thirds and preheat to 350°F. Line 2 baking sheets with parchment paper, Silpat baking mats, or foil. In a large bowl, stir together the oats, flour, spices, baking soda, and salt just to blend.

With an electric mixer (preferably a stand mixer fitted with a paddle), beat the butter, peanut butter, brown sugar, and sugar on medium speed until smooth and creamy. Add the eggs, one at a time, and beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients slowly, beating only until blended. Stir in the chocolate chips. (At this point, the dough can be covered and refrigerated for up to 1 day.)

If the dough is at room temperature, drop rounded tablespoonsful two inches apart onto the prepared baking sheets. If the dough has been refrigerated, scoop it out by rounded teaspoonfuls and roll the balls between your palms. Place them 2″ apart on the sheets. Press the balls gently with the heal of your hand until they are about 1/2″ thick. Bake for 13-15 minutes, until the cookies are golden and just firm around the edges.

Lift the cookies onto wire racks with a wide metal spatula - they will firm as they cool. Repeat until all the dough has been used.

OMG! These brownies are sinful. This recipe is from the new Kraft Friends and Family magazine. I love the creamy peanut butter layer. I could eat the whole pan of these - that is why I am giving them all away!! They are easy to make and look beautiful.

In food processor place jalapenos and onions. Process for just a few seconds. Add both cans of tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not puree. Place in covered container and chill. A couple of hours of chilling will help blend and enrich the flavor. Serve with your favorite thin corn tortilla chips.

Combine seasoning & salad dressing mix with bread crumbs . Dip chicken in flour, then egg and then in breadcrumb mix. Bake chicken on ungreased baking pan at 375°F. for 30 minutes or until no longer pink in center and juices run clear.

Brown ground meat and onion; drain. Return to heat and add taco seasoning, rotel and stir in refried beans. Mix soup and sour cream in a separate bowl. Spread 1/2 sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas and spread over sour cream mixture. Put 1/2 the meat bean mixture over that. Add a layer of cheese. Repeat the layers. Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

I found this recipe and I thought it sounded a lot like Jim N Nicks cheese muffins. These muffins were really good. They aren't as sweet as Jim N Nicks. I really enjoyed them and would make them again (I might add a bit more sugar next time).